Marín García, Pablo JesúsPlanas, NuriaLlobat Bordes, Maria DoloresProducción Científica UCH 2022UCH. Departamento de Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos2023-03-252023-03-252022-08-22Marín-García, P. J., Planas, N. & Llobat, L. (2022). "Toxoplasma gondii" in foods: prevalence, control, and safety. Foods, vol. 11, i. 16 (22 aug.), art. 2542. DOI: https://doi.org/10.3390/foods111625422304-8158 (Electrónico)http://hdl.handle.net/10637/14174Este artículo se encuentra disponible en la siguiente URL: https://www.mdpi.com/2304-8158/11/16/2542Este artículo pertenece a la sección "Food Quality and Safety".Toxoplasma gondii is an obligate intracellular parasite that causes toxoplasmosis, with approximately one third of the population around the world seropositive. The consumption of contaminated food is the main source of infection. These include meat products with T. gondii tissue cysts, and dairy products with tachyzoites. Recently, contamination has been detected in fresh products with oocysts and marine products. Despite the great health problems that are caused by T. gondii, currently there are no standardized methods for its detection in the food industry. In this review, we analyze the current detection methods, the prevalence of T. gondii in different food products, and the control measures. The main detection methods are bioassays, cell culture, molecular and microscopic techniques, and serological methods, but some of these do not have applicability in the food industry. As a result, emerging techniques are being developed that are aimed at the detection of multiple parasites simultaneously that would make their application more efficient in the industry. Since the prevalence of this parasite is high in many products (meat and milk, marine products, and vegetables), it is necessary to standardize detection methods, as well as implement control measures.application/pdfenopen accessAlimentos - Control de calidad.Alimentos - Medidas de seguridad.Food - Security.Food - Quality.Toxoplasmosis.Artículohttps://doi.org/10.3390/foods11162542https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es